Nut-Free Black Chana Curry
Dive into the comforting, homestyle flavors of **Nut-Free Black Chana Curry**, a protein-packed, wholesome dish that's both flavorful and allergy-friendly. Made with tender black chickpeas simmered in a rich, spiced tomato-onion gravy, this curry boasts aromatic spices like garam masala, turmeric, and cumin that elevate its robust taste. Perfect for those with nut allergies, this recipe uses no nut-based ingredients while still delivering creamy depth and heartwarming satisfaction. Ideal for meal prep or busy weeknights, it's ready in under an hour and pairs beautifully with steamed rice or warm Indian bread. Whether you're looking for a vegan main course or a gluten-free dinner option, this curry is sure to become a favorite in your rotation!
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Recipe Information
Ingredients
- 1 cup Black chickpeas (chana)
- 3 cups Water
- 1 large Onion, finely chopped
- 2 medium Tomatoes, pureed
- 1 tablespoon Ginger-garlic paste
- 2 small Green chilies, slit lengthwise
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 tablespoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Oil
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Rinse and soak the black chickpeas in water overnight or for at least 8 hours. Drain and set aside.
In a pressure cooker, add the soaked black chickpeas and 3 cups of water. Pressure cook for about 20 minutes or until the chickpeas are tender. Set aside.
Heat oil in a large pan over medium heat. Add cumin seeds and allow them to crackle.
Add the chopped onions and sauté until they turn golden brown.
Stir in the ginger-garlic paste and green chilies. Sauté for an additional 2 minutes until the raw aroma fades.
Add the tomato puree and cook for 5-7 minutes until the oil starts to separate from the mixture.
Mix in the turmeric powder, coriander powder, red chili powder, and salt. Cook for 2 more minutes.
Add the cooked chickpeas along with the cooking water to the pan. Stir well to combine.
Let the curry simmer on low heat for 10-15 minutes. Stir occasionally, and adjust the consistency with additional water if needed.
Sprinkle garam masala over the curry and mix well. Simmer for another 2 minutes.
Garnish with fresh coriander leaves before serving.
Serve hot with steamed rice or your choice of Indian bread.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2488 mg | 108% | |
| Total Carbohydrate | 92.6 g | 34% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 22.5 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1629 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
